Egyptian Greek Meatloaf

Serves:

Ingredients:

10 Potatoes; 3 lb/ 1.5 kg
2 tb Oregano; dried
3 tb Lemon juice
2 Egg; hard cooked
1 1/2 ts Pepper
1 3/4 ts Salt
1 Egg
1 tb Mint; crushed, dry
2 tb Parsley; fresh, chopped
3/4 c Bread crumbs, dry
2 Garlic cloves; minced
2 lb Ground beef; 1 kg
2 tb Olive oil

Method:

First Prize Main Dishes Irena Razanas Borg, Laval, Quebec "Coming from a Lithuanian-German heritage and marrying into an Egyptian-Greek family gave new meaning to the word garlic.
This recipe, which my mother-in-law showed me how to make is something that she taught herself as journeyed from Egypt to Cyprus and through london on the way to Canada.
The aromas of lemon, garlic and oregano remind my husband of home, and remind me of my mother-in-law who has now moved back to Greece.
" Peel and quarter potatoes.
In large pot, cover potatoes with cold water; bring to a boil and cook for 10 minutes.
Drain and set aside.
In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/2 tsp of the salt and 1 tsp pepper; form into oval loaf.
Scoop out two spoonfuls of meat from top of loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture.
Place meat in shallow roasting pan; surround with potatoes.
Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes.
Pour in 3/4 cup water.
Bake in 325F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170F.
SERVES:10